- Swiss Chard
- Pea Shoots
- Chop Suey
- Sweet Corn
- Guyanese Curry
- Jamaican Curry
- Chicken Bouillon
Bring a pot of water to a boil. Generously add all dry seasonings. I recommend generously seasoning soups, but be sure to season to taste.
Prep Veggies. Remove Swiss Chard and Kale from their stems and give them a rough chop.
Blanch greens in boiling broth. Be sure to continue to season generously between each step.
Let greens cook down for about 10 minutes. Once cooked down, prep veggies
Add corn and Asian chopped suey vegetables.
Add onions toward the end and add more curry powder until soup begins to shine a golden yellow and broth begins to lightly thicken.
If desired, this dish goes great with chicken. Add baked chicken and let simmer slow for 15 mins.
Plate, garnish and enjoy!